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The chicken's chicken

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for The chicken's chicken

1 (thawed) poulard at ca. 2 kg
1 clove Garlic
1 tsp Cardamom
1 Chicken liver
1 Small (a) 38
1 Small red or green bell pepper
1 Onion
1 Salad cucumber
1 tsp Salt
1 tbsp Butter
2 tbsp Softened butter
2 dl Rice
2 tbsp Raisins
2 tsp Ground or fresh grated ginger
3 tbsp Almonds or "any" pine nuts
3 dl Water

Instructions for The chicken's chicken

To prepare the The chicken's chicken recipe, please follow these instructions:

The salad:
Pour onions and garlic and remove seeds and seedlings carefully from the peppers. Chop all fine and leave the butter in a thickened pot without lid. It takes about 5 min. Be careful not to mix the mixture. Let the mixture cool off and stir the ginger, salt, pepper and yogurt. Peel the cucumber, chop it out, cut it into cubes and turn it into the dressing. Taste the salad and cool it for 1-2 hours.

Chop liver roughly. Sprinkle almonds and chop them too roughly (pine nuts shall not be sliced ​​or chopped) Melt 1 tbsp. Butter in a thickened pot and let onions, liver and almonds (or pine nuts) spin until the liver has changed color. Stir all the time. It takes a maximum of 2 min.

Add raisins, salt, cardamom, rice and water and let it all boil. Place the lid close and allow to simmer for 10-15 minutes. Or until the rice has absorbed all the water. Turn off the pan and stir the remaining 2 tbsp. Butter in.

Turn on the oven (200 degrees C). Wipe the poularden inside and out with a kitchen roll and rub it with salt - both inside and out. Fill the dad in it and close well with meatballs.

Take an ovenproof dish that matches the poulard and butter it with butter. Put the poulard with your chest down and butter the rest of the softened butter over it. Step it in the oven for approx. 1/2 hour. Then turn it over, and stir it over half an hour. Cut the poularden at the table, grab the fillet with a spoon and add the cucumber salad. And do not believe that raisins and cardamom will have the right to taste like a Christmas cake. The two things go up in a refined higher unit with the poulard's power and flavor.

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